Another good summer-time lunch recipe that is best if the chicken is cooked ahead in the crock-pot.
Southwestern Chicken Salad in Avocado Bowls
2 cups cooked chicken, shredded
2/3 cup sour cream
3 tbsp chunky salsa
1 tbsp fresh copped cilantro
1 tsp lime juice
1. Mix together shredded chicken, sour cream, salsa, cilantro, and lime juice in a large bowl.
2. Cover and refrigerate chicken salad for 30 minutes for the ingredients to mingle, or skip to the next step to serve immediately.
3. When you are ready to serve, slice the avocados in half lengthwise and remove pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.
Until next time...